Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out the week before. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out the week before. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
*NEW Salad! Please note that the first week of the session students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
The First Week of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
The First Week of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
Below is our Menu. (dates reflect a M-F schedule)
April 16th - 20th, Chicken Enchilada Casserole: Using spinach, onions, bell peppers, beans, and shredded chicken, students will layer their filling between corn tortillas and smother it in tomatillos and a home-made red sauce and top with cheese.
April 23rd - 27th, Indian Stew: A thick vegetarian stew made from pantry staples, such as rice, spices, and chickpeas, adding carrots and cauliflower to compliment the curry powder and Indian blend of spices. (VG, DF, GF)
April 30th - May 4th, Chicken Noodle Soup: We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the season! (DF)
May 7th - 11th, Rainbow Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will mix their own dressing. As a class, we will be making 2 for the teachers to enjoy for Teacher Appreciation Week!
May 14th - 18th, Lasagna: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies, and beef. They will build layers of pasta, sauce, cheeses, spinach and zucchini to create a delicious comfort food with a full serving of vegetables!
May 21st - 25th, PIZZA WEEK! Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, Italian sausage, pepperoni, and mozzarella.
May 28th - June 1st, Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. Students will use 2/3 pasta and 1/3 chopped cauliflower in our Mac n Cheese. With three cheeses, garlic, butternut squash and a hint of nutmeg you won’t notice the veggies in this rich dish! (VG)
June 4th - 8th, Rainbow Sesame Zoodles: Students will cut zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up your day! (VG, GF, DF)
June 11th - 15th, BBQ Cornbread Pie: Students will make a cornbread base and build layers of seasoned pulled pork, onions, peppers, and baked beans. We will make a serve a kid-friendly coleslaw on the side!
June 18th & 21st, Kid's Choice! Each week students will share favorite meals and in May we will vote on what we will make the last two weeks of class. Announced on 6/1!
April 23rd - 27th, Indian Stew: A thick vegetarian stew made from pantry staples, such as rice, spices, and chickpeas, adding carrots and cauliflower to compliment the curry powder and Indian blend of spices. (VG, DF, GF)
April 30th - May 4th, Chicken Noodle Soup: We will start with a mirepoix and discuss immune boosting herbs and spices. With 5 seasonal veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the season! (DF)
May 7th - 11th, Rainbow Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will mix their own dressing. As a class, we will be making 2 for the teachers to enjoy for Teacher Appreciation Week!
May 14th - 18th, Lasagna: Students will make a marinara sauce from scratch using fresh tomatoes herbs, veggies, and beef. They will build layers of pasta, sauce, cheeses, spinach and zucchini to create a delicious comfort food with a full serving of vegetables!
May 21st - 25th, PIZZA WEEK! Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, Italian sausage, pepperoni, and mozzarella.
May 28th - June 1st, Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. Students will use 2/3 pasta and 1/3 chopped cauliflower in our Mac n Cheese. With three cheeses, garlic, butternut squash and a hint of nutmeg you won’t notice the veggies in this rich dish! (VG)
June 4th - 8th, Rainbow Sesame Zoodles: Students will cut zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up your day! (VG, GF, DF)
June 11th - 15th, BBQ Cornbread Pie: Students will make a cornbread base and build layers of seasoned pulled pork, onions, peppers, and baked beans. We will make a serve a kid-friendly coleslaw on the side!
June 18th & 21st, Kid's Choice! Each week students will share favorite meals and in May we will vote on what we will make the last two weeks of class. Announced on 6/1!